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Keto Thai Curry Chicken Soup Recipe

This flavorful Keto Thai Curry Chicken Soup is packed with tender chicken, vibrant veggies, and a rich coconut curry broth infused with lemongrass and lime. Perfect for warming up on a chilly day, this low-carb dish is both comforting and nourishing.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 223 kcal

Equipment

  • Ladle
  • Large pot
  • Knife
  • Cutting board
  • Spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • 5 oz shiitake mushrooms, sliced
  • 1 small zucchini, sliced into half moons
  • 13.5 oz unsweetened full fat coconut milk
  • 12 oz chicken breast, shredded
  • Keto friendly mild flavored oil
  • 1 tbsp fresh cilantro
  • 1 clove garlic, minced
  • 1 tbsp butter
  • ½ cup red pepper, sliced into thin strips
  • 6 cups chicken stock
  • 1 tbsp scallions, thinly sliced
  • zest and juice of 1 lime
  • 2 tbsp red curry paste
  • 2 tsp ginger, grated
  • 2" piece lemongrass
  • 1 tbsp fish sauce

Instructions
 

  • Shred the cooked chicken breasts.
  • Poach two chicken breasts in chicken stock before shredding, or use pre-cooked rotisserie chicken if preferred.
  • Lightly crush the lemongrass with the back of a knife to release its flavor for the soup.
  • Heat a large pot over medium heat, adding butter and oil.
  • Sauté the mushrooms and red pepper for a few minutes.
  • Stir in the ginger and garlic, cooking briefly for about 20 seconds.
  • Add curry paste and toast it for about 10 seconds.
  • Deglaze the pot with chicken stock, incorporating the poaching stock if available, and stir in coconut milk, shredded chicken, lime juice, lime zest, fish sauce, lemongrass, and scallions.
  • Let the soup simmer uncovered for 15 minutes to develop its flavors.
  • Add the zucchini and cook for another 15 minutes until tender.
  • Remove the lemongrass from the soup before serving.
  • Garnish with fresh cilantro and a squeeze of lime for added freshness.
  • Store leftovers in the fridge for a few days or freeze for longer storage.

Notes

  • Adjust the curry paste to your preferred spice level.
  • Add more lime juice or zest for a tangier flavor profile.